Millet Fritters

Today’s recipe is one I’ve had in my back pocket for quite some time. It’s inspired by my favorite veggie burger of all time – The Hemp and Greens Burger – from Hilary’s Eat Well. The two recipes aren’t exactly the same, but the millet-y, fritter-y goodness is definitely there. I’ve made this version with chickpea flour as a binder, which works amazingly at holding these little fritters together. Plus, it’s added protein AND it’s gluten-free. It’s a win-win!

Before writing this, I just read a post by Jessie of Faring Well, where she talked about her new home in California and what it means to her. It got me thinking about the concept of home, and what it means to have a home. Because of my health issues, I had to quit my job and move back to my parents’ house. Of course, I’m very grateful that they allowed me to do so, and that they have the means to help support me as I go through my recovery. But my view of this house as “home” is a complicated one. I mean, I grew up here – this is where I went through every major and minor event of my childhood and adolescence. But after having been gone for three years then coming back, it feels different. The hardest part is not having full autonomy over the kitchen. Some days I’ll want to work on a recipe, and I’ll find my mom already there using up the countertop. Or I’ll find the pan I need is dirty in the dishwasher. And yes, I know these are serious first world problems (and I feel a little guilty even bringing them up), but I just so miss being the only one in the kitchen.

But as I’ve thought about these problems, I’ve realized that these are really minor obstacles in the grander scheme of things. And that a home is what you make of it. It may not be perfect, or what you exactly want at the time, but it’s what you’ve got – for better or for worse. Having a safe place to go to at the end of the day is a luxury, one that is denied to many people. It’s so important to keep that in mind, and to constantly count your blessings instead of tallying up inconveniences. It’s a lesson that I am still learning.

RECIPE UNDER CONSTRUCTION!

I’m always working to improve my recipes and deliver the best possible content. Please stay tuned for the updated recipe!

Sarah

Millet is my new favorite grain and I love making fritters with them. I’m really excited to try your version with chickpea flour! And don’t feel bad for getting frustrated about kitchen-sharing…I think it’s one of the hardest things to do, especially for a food blogger. I wish you well in your recovery!

Sarah

Millet <3 So sadly neglected by many!
It's VERY hard to share a kitchen, with food allergies and being a recipe developer, I just have to learn to make due. It is not easy, but nothing can keep me out of the kitchen of away from my passion.

Sarah

I don’t what kind of health problems do you have, but I’m sorry about that. For the meaning of “home”, I totally understand what you mean. Even now, that I live with my boyfriend, we don’t know where our future will be, so this apartment is nothing more than a temporary accommodation… We – both you and me – have time for that <3

Sarah

Pia

June 30, 2016 at 12:00 pm

And you know what? That is totally okay!
For one, because life is a never ending learning process. And for another, because, instead of remaining comfortable and doing what is easy, -which would be not doing anything to change things that are actually under your control- you’re obviously actively working on things that could use some improvement, such as your perspective and attitude towards certain matters. So basically, what I’m trying to say is that, although you may not have it all figured out yet (who does?) and may not always be able to feel as grateful or whatever as you feel you should, you seem to really be striving for personal growth, even if it’s challenging, which is definitely not something everyone is willing to do. After all, nobody really likes becoming aware of and admitting their flaws and weaknesses, and far too many people choose to just not make much of an effort to question and better themselves.
So yeah, don’t be too hard on yourself, for you appear to be doing a really good job. You’re trying, you’re learning, you’re growing.
With that being said, regarding your health issues, I really do hope you get better soon, although I obviously do not know what you’re suffering from or struggling with. And whilst I could technically ask, I certainly will not do so, as I don’t believe that would be appropriate.
Take care!

Sarah

June 30, 2016 at 1:39 pm

Ohh Pia thank you so much for your sweet note. You’re right, I am really hard on myself, it’s something I’ve always struggled with. I’m always trying to find that balance between personal growth – which does require some self-criticism – and giving myself a break. It’s extra frustrating with my health issues though, which are mostly comprised of severe digestive problems. I just want to be better and to be living a full life, which I’m not able to do right now. But I really want to thank you for your words of support, it means the world to me <3

Pia

July 1, 2016 at 4:59 pm

You’re so very very welcome! And I sure hope you continue working toward finding your equilibrium, especially since, simply because you’ve always been TOO critical of, and hard on, yourself, doesn’t mean it should stay that way and cannot be changed. Never underestimate the power of the brain and use that power to your advantage. So yes, be self-critical, but aim to criticize yourself constructively, of that makes sense…?
Anyway, on a completely different note, thank you for filling me in on your health struggles -I definitely wouldn’t have expected you to do so, and truly appreciate it. Now, if you don’t mind me asking, are you receiving any kind of treatment? And have you been able to figure out the cause of these issues (IBS, gluten intolerance,etc)? I’d love to know! Although I unfortunately won’t be able to be of any help if the answers are “no”, as I am neither a doctor nor anything else for that matter :P xxx

Sarah

July 2, 2016 at 12:26 pm

Being less hard on myself is something I’ve been struggling with forever, but I keep working at it :) And yes, I am receiving treatment for my IBS – I see a GI specialist and we’re working to find a treatment plan that will give me some relief. Sometimes I WISH it was something as simple as gluten intolerance, because then at least I would know what was going on, you know? But hopefully we’ll find out what’s wrong soon :/

Pia

July 2, 2016 at 5:22 pm

Yeah I understand what you’re saying, and definitely agree that it would make matters a lot easier for you, as all you would have to do is replace wheat and wheat-products with gluten free alternatives. One thing is certain though, I’m pretty sure it’s going to be easier for you to get to the root of things, than it would be for someone eating a SAD diet, who would probably feel lost (because our world is fu**ed -please, mind my language) if they found out they could no longer consume meat or animal products.
Anyway, I’m keeping my fingers crossed and hope you figure out what’s causing all of this as soon as possible!

Sarah

I love how the colors in these photos just pop right off the screen! You are such a talented photographer. And the recipe looks so delicious and healthy.

I can imagine it is a struggle to live at home (especially when you need to get work done in the kitchen) but I think you have a great perspective about it. It’s something I have to frequently remind myself as well. I might not have as much as everyone else in the world but I should be grateful for what I do have because it’s pretty freaking awesome. :)

Sarah

June 30, 2016 at 1:41 pm

Thank you for your kind words about my photography, Sarah! I feel like I still have so much to learn so your praise means a lot to me :) And I love that attitude – “I may not have as much as everyone else in the world, but I should be grateful for what I do have because it’s awesome” – exactly what I was trying to say!! :D

Home is such an interesting concept. It’s much more about the feeling than the physical place for me, the feeling of safety/comfort/no formality necessary. I agree, sharing a space after having your own for a while is tough. I don’t mind sharing the kitchen as much as not being able to blast my own music and dance around with no one watching while I’m in the kitchen :D But traveling recently has made me appreciate home all over again, we are lucky. And I love those Hilary’s burgers, but I love homemade burgers even better so these sounds perfect. Mmm that texture <3

“Counting your blessings instead of tallying up inconveniences” – I think you nailed it right there, girl. Scott and I just made a pact to rid ourselves of the poison of “complaining” in our life so much. Its amazing how easy it is, and how infectious it can be! I’m praying for you and your feeling of peace at home. I read your comment on my post and my heart panged. I know the feeling of unrest so well, and it is a tough season to endure, but if it helps in any bit – the payoff when you do find peace is so much sweeter because of it. I hope your recovery is going well too, and hope your time at home during this special season is oh so very special – xx

Sarah

They look absolutely mouthwatering ? Made me hungry, and I just ate my breakfast! ? Hope you will find your way around shared kitchen, or just take over parents kitchen and start cooking for them ? Have a great weekend! X

Sarah

These sound delicious. I’ve been wanting to experiment with millet and these are definitely a must-try!

I am in the exact same place as you. In my early twenties, I had to move back in with my parents after ill-health. I had a serious long-term illness and was practically bed-bound for the best part of 2 years and it took me ages to get back from that. Now, I’m still living here and whilst I’m so grateful to have that option and security, I do feel like it’s brought me back to square one, and I definitely feel like a teenager again at times!

My mum works at home as a holistic therapist so for most of the day she needs absolute silence, which means I can only cook at certain times. And now I do all my photography in my bedroom because it’s the only place I have the space to myself. It’s frustrating and it’s OK to let it out (even if it sounds like first world problems) because this is out life and these small things make a big difference to the quality of it.

So now I’m dreaming of the day where I’m in a position to move into my own place…

Sarah

July 2, 2016 at 12:23 pm

Wow it sounds like we have a lot in common!! I definitely feel like moving here was going back to square one, too. I feel grateful that I don’t have time constrictions on cooking though… that must be so hard trying to time cooking/photography/lighting with your mom working at home! But you have such amazing photography that I couldn’t believe when you said you photograph your recipes in your bedroom! Talk about really overcoming an obstacle!! Thank you so much for sharing your story with me, it makes me feel less alone and honestly inspired to do more in my kitchen!! Hope you have a wonderful day <3

These are beautiful, Sarah! I love the use of millet – I think it’s so under utilized. Having a space that’s not your own to work can be really frustrating. Hopefully soon you and your family will find a balance. I hope you’re doing well, take care <3

P.S. I love the wooden forks! I've been looking high and lo for some like those.

it’s hard to let others help us in times of need. I so get that. But that’s what parents are for. And this too shall pass. Just feels tough at times. We’ve been there. You want to feel appreciative towards this situation but you also want independence. Keep focusing on the good! <3

Firstly, this recipe is GORGEOUS. Thanks so much for sharing it.
Secondly, I get you 100%. But you know you WILL get better and you WILL move out again and have your own kitchen. Perhaps just enjoy their company for as long as you’re there and/or speak to your mom and see how she feels about you having some dedicated ‘me time’ in her kitchen.
Wishing you good luck with your recovery.

Hello love! I’ve just discovered your blog and I simply love it! What health issues do you have? I’m a macrobiotic therapist, I’m more than happy to help if I can! Please let me know (i’m nina_riceandshine on ig!) xx

Sarah

Ah, Sarah. Gratitude… I’m always feeling stretched by it.. but I try to be aware of all those things in life that I can be grateful for. And it’s a learning curve.. Rob and I were just talking about it this past weekend. How we have to practice it to become proficient at it. And it’s not easy.. so be kind on yourself and know you are in this process of being human and learning as you go. I can’t imagine what it would be like to live with my parents again after all these years.. but I can say, that I do miss them. We only see each other about once a year because we live so far apart. You will have you own kitchen again. You will. These little fritters are so tasty and I love how you’ve used psyllium husk to hold them together! Genius! Thank you for sharing, Sarah! ox

Sarah

July 9, 2016 at 11:29 am

Being kind to myself is one of the things I struggle with most. Growing up, such high standards were placed on me, so that’s what I learned to place on myself. Which makes the situation I’m in worse, because I can’t live up to those high expectations. I’m even putting a lot of pressure on myself to be grateful, because that’s what I think I should be feeling. It’s SO HARD to be grateful when your health is bad to the point where you can barely leave your house. How can you enjoy life like that? :( I hope things will get better soon, and that I’ll be healthy and have my own kitchen again one day. I have to keep hoping for that.

Taylor

March 7, 2018 at 5:52 pm

I followed the directions exactly and these did not turn out well for me. They are very bland, the texture is unpleasant and the color is completely different than in the pictures. Mine turned out a dark gray-brown color. I made a trip to a specialty grocery store to buy millet and had to thrown these away because no one wanted to eat them (including myself). This was very disappointing.

Sarah

March 8, 2018 at 7:45 am

Hi Taylor, I’m so sorry to hear these didn’t work out for you :( I’m trying to think what could have gone wrong. What kind of chickpea flour did you use? I tested these exclusively with Bob’s Red Mill so I’m wondering if a different chickpea flour brand could have caused the issue. Again, I’m really sorry that this happened :(

Taylor

Sarah

March 8, 2018 at 1:27 pm

Hmm. After reading your comment I tested these fritters again in my kitchen. I’m really trying to figure out why yours came out gray… Mine were definitely yellow, as millet is inherently yellow (photo) and Bob’s Red Mill chickpea flour is yellow-beige (photo). Here is a photo of the fritters before they went in the oven, and here’s one after. My boyfriend and I taste-tested them and thought they were fine. Still, not every recipe is for everyone, and chickpea flour does have a distinct taste to it. Again I’m sorry that these didn’t work out for you. :( I’m going to list the recipe as under construction, and see what I can do to make it better. I really appreciate your feedback!

Taylor

March 9, 2018 at 3:04 pm

Wow, I really really appreciate you taking my feedback so seriously. You clearly care a lot about your content and I respect that so much. Thank you for listening.
I really like chickpea flour in all the other recipes I’ve used it in, including Socca, which is pretty much just chickpea flour and water so I don’t think that’s the problem for me lol.
I have a suspicion that the psyllium husks caused the gray color. What brand of psyllium husks do you use?

Sarah

March 10, 2018 at 1:48 pm

Hi Taylor, I really appreciate you comment. I really care about my readers and always want them to have the best possible content, and I’m always working to improve my recipes for you!!!

That’s a good question about the psyllium husks, and I wonder if that’s what caused it. I use the Whole Foods brand psyllium husks, I wish I could link to it but I can’t seem to find it online. What brand did you use? I’d like to know so I could test out the recipe with that, and possibly another brand if I can find one on Amazon! Please let me know!!